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Pasta Primavera

29 Oct, 2026

2 T olive oil
4 cloves garlic, minced
1 yellow squash, chopped
1 zucchini, chopped
1 bunch asparagus, 1 inch pieces
1 cup cherry tomatoes, halved
1 cup red onion, sliced
½ cup frozen peas, thawed
1 cup pecorino romano cheese, grated
3 T lemon juice
1 cup fresh basil

Heat the oil in a large skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes until the vegetables are tender. Add the pasta, peas, cheese, lemon juice and toss to combine. Stir in the basil.

Stephen Bivins

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